Overnight Rayburn Porridge

Overnight Rayburn Porridge     

500ml (a generous1 pint) water
85g (3oz) pinhead (medium) oatmeal

 

Method

Bring the water and oatmeal to the boil in a 2 litre Rayburn saucepan whilst whisking and simmer on the simmering side of the hotplate for 3 minutes. Cover with the well fitting lid.

Main Oven -120°C (250°F), Gas Mark ½ - on idling or lowest setting

Transfer to a grid shelf on the floor of the oven alternatively, place the saucepan on a cork mat on the top plate overnight.

In the morning take the pan from the oven and stir well, serve teamed with fruit, winter fruit compote, molasses, brown sugar or your favourite topping.